60 min
Ingredients
For Polpette:
5 lb. Ground Pork
3 lb. Ground Beef
1 Cup Diced Parsley
2 Sprigs Diced Fresh Rosemary
3 Eggs
1 Cup Freshly Grated Grana Padano
1 Cup Milk
2 Cups bread, cut in large pieces
4 Cloves Garlic Finely Diced
Salt and Pepper to taste
For Tomato Sauce:
1/4 cup extra virgin olive oil
garlic cloves, peeled
pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounces can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid
Salt
Crushed red pepper
10 fresh basil leaves, torn into small pieces
Preparation
Preheat Oven to 400° F.
Put bread in a medium bowl and add milk until all liquid is absorbed. Mixing it by hand.
In a large bowl combine meat, fresh herbs, garlic, freshly grated Grana Padano, Salt and Pepper to taste. Add milk-soaked bread and eggs. Mix by hand until all ingredients are evenly distributed.
Form meat into 4oz balls and place in a roasting pan. Cook in the oven for 15 minutes, turn the tray and cook for an additional 15 minutes.
To Prepare the tomato sauce Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.
Carefully slide tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer, and cook, breaking up tomatoes with a whisk or spoon, until sauce is chunky and thick for about 20 minutes.
Stir in the basil about 5 minutes before the sauce is finished. Taste sauce, and season with salt and red pepper if necessary.
Place Meatball on a serving platter. Top with hot tomato sauce and finish with grated Grana Padano Cheese.
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